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Monday, July 9, 2012

CAMUESA WITH 15TH C RECIPE FOR MIRRAUSTE APPLES

Camuesa Apple
Photo by: Lord-Williams
Eng. a small, wild, sweet and aromatic apple (lacking acidity), thought to have originated in Camaós, northwestern Galicia. Although the Romans improved it and spread it through Europe, it was never classified but appears in texts from the 14-16th C. as coming from northern Spain, Portugal, Provence and Flanders. It has been translated into English as a “pippin” but this includes numerous varieties of apples raised from seeds and not necessarily camuesa. [Castro. Alimentacíon. 1996:297; ES: juansaturno_5. Jul 2, 12; and Martínez Montiño. 1994:14]

MIRRAUSTE[1] APPLES ADAPTED FROM NOLA lxxi-2 MIRRAUSTE DE MANZANAS
For 4 persons


Ingredients


1 c almonds
1 c virgin olive oil or enough to cover almonds
4 apples
Frying Almonds
Photo by: Lord-Williams
1 slice crustless bread
½ tsp cinnamon
¼ c sugar

Garish:
cinnamon
sugar

Preparation

Peel and quarter apples. Remove cores and seeds. Heat 2 c water in a saucepan. When boiling add apples, reduce heat and gently boil for about 20 minutes or until soft. Strain the apples reserving the broth. Cut the apples into chunks.

Put a slice of bread in the broth and let it soak.
 Mirrauste Apples
Photo by: Lord-Williams

Scald almonds. Peel them and fry them. Put them in a food processor and grind them. Add the apple broth and bread and blend. Strain the mixture through a cheesecloth and pour it into the saucepan. Add cinnamon and sugar. Bring the sauce to a boil and remove from heat. Add the apples.

Serve in bowls. Garnish with sugar and cinnamon.


[1] Half roasted but in this case it would be half boiled in water and half boiled in almond milk. It also has come to mean a sauce made with almond milk, breadcrumbs, broth, sugar and cinnamon.

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